Ingredients Jump to Instructions ↓

  1. 1 cup wholemeal self-raising flour

  2. 1 cup plain self-raising flour

  3. 1/4 teaspoon ground cinnamon

  4. 1/3 cup caster sugar

  5. 90g butter, chilled, chopped

  6. 1/2 cup chopped dried apricots

  7. 1/2 cup sultanas

  8. 1 egg, lightly beaten

  9. 3/4 cup reduced-fat milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C/180°C fan-forced. Sift flours and cinnamon in a bowl. Stir in sugar. Line 2 baking trays with baking paper.

  2. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in apricots and sultanas. Make a well in centre. Combine egg and milk in a jug. Add egg mixture to flour. Using a flat-bladed knife, mix to form a soft dough, adding more milk if required.

  3. Spoon rounded tablespoons of mixture, 5cm apart, onto prepared trays. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Store in snap-lock bags. Serve.


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